• Current Research on Agriculture and Life Sciences
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• 제11권
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• pp.19-23
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• 1993

지황(地黃)의 주(主) 약효성분(藥效成分)으로 알려져 있는 catalpol의 iridoid골격(骨格)과 glycosidic bond를 형성(形成)하는 유리당류(遊離糖類)를 확인(確認)하기 위하여 생육시기(生有時期)에 따른 무기성분(無記性分), 유리당류(遊離糖類), 회분(灰分), 엑기스 및 catalpol의 함량(含量)을 조사(調査)하였다. 수확기(收穫期)가 가까워질수록 P, K, Ca, Mg, Cu 및 회분(灰分)의 함량(含量)은 감소(減少)하였으나, Fe 및 엑기스의 함량(含量)은 증가(增加)하였다. 수확기(收穫期)가 가까워질수록 전당(全糖), sucrose 및 galactose의 함량(含量)은 감소(減少)하였으나, fructose 및 catalpol의 함량(含量)은 증가(增加)하였다.

• 한국식품조리과학회지
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• 제22권1호
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• pp.69-79
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• 2006

Traditional doenjang with Lentinus edodes added at a concentration of 0, 3, 5 and 10% (w/w) was prepared and its physicochemical characteristics were analyzed during fermentation for 6 months. The moisture content, salt level and pH for doenjang were decreased with increasing addition of Lentinus edodes powder, but crude protein content was increased. Among the free sugars, glucose, galactose, arabinose, sucrose and maltose were identified and quantified, with the first two being the major free sugar. Minerals were detected in the order of Na> K> P> Ca> Mg> Fe while the content of Cu, Mn and Zn exhibited little change. The contents of each amino acid of traditional doenjang with added Lentinus edodes, glutamic, leucine and aspartic acids, had a much higher level. In fatty acid compositions, palmitic, stearic, oleic and linoleic acids were analyzed, with oleic acid being the most abundant fatty acid at $56.4{\pm}0.8\sim57.5{\pm}0.5%$ in all the tested samples. GMP and IMP contents of nucleotides and their related compounds were extremely high. It was thought that these substances contributed to the sweet taste of traditional doenjang with added Lentinus edodes. These results showed the applicability and high quality of traditional doenjang with added Lentinus edodes.

• 식물조직배양학회지
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• 제28권3호
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• pp.117-121
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• 2001

배양환경을 달리하여 생산한 3가지의 유묘 (타가영양묘, 혼합영양묘, 자가영양묘)를 대상으로 잎의 형태적 특성 및 탄수화물 함량 등을 비교 분석한 결과, 온실묘, 자가영양묘와 혼합영양묘는 하표피층에 왁스의 결정형이 관찰되었으나 타가영양묘에서도 관찰되지 않았다. 기공수와 크기에 있어서는 타가영양묘가 자가영양묘에 비하여 기공이 크고 많았다. 특히, 자가영양묘의 기공형태와 크기는 온실에서 자란 유묘와 거의 유사하였다. 식물체의 탄수화물함량은 자가영양묘가 혼합영양과 타가영양묘에 비하여 많았으며 유리당도 역시 자가영양묘가 가장 많았고 모든 배양묘에서 glucose의 함량이 가장 많았다.

• 한국연초학회지
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• 제7권1호
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• pp.49-55
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• 1985

low grade leaves of flue-cured (N.C. 2326) and air-cured (Br 21) have been heated at $140^{\circ}C$ for 10 and 20 minutes, respectively. As heating duration increased, each contents of nicotine, total nitrogen, total sugar and free amino acid decreased in both leaves. The result obtained from this experiment are as following 1. Nicotine content decreased in both leaves. Heating for 10 and 20 minutes showed respectively nicotine decrease of 13.2% and 21.6% for Br 21 and 8.2% and 13.2% for N.C.2326. Decrease of total nitrogen and total sugar was inversely proportional to the heating duration. N.C. 2326 in the decrease out numbered Br.21 by the ratio 2: 1 for 10min.-heating, and 5:4 for 20 min.-heating. 3. Total free amino acid was decrease by 17.1% and 13.85 for N.C. 2326 and Br 21, respectively when heated for 10 min., and 25.6% and 26.5% respectively when heated for 20 min. When sucrose was added to Br 21, th decrease ratio of total free amino acid of Br.21 was increased. It is suggested that the addition of sucrose could promote the browning reaction in Br 21 leaves.

• 한국식품영양학회지
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• 제11권4호
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• pp.437-443
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• 1998

This research is to establish the basic data of the nutritive value and improve our diet. In the part of the leaf and stem of the wild and cultivated horned rampion (Phyteuma japonicum Mig), the components such as chemical compositon, vitamin C, free sugar, mineral, nucleotide and its related compounds, composition and free amino acid were analyzed one after another. Content of the crude lipids and proteins was determined much higher in its wildness than in its cultivated horned rampion; while, that of carbohydrates was higher in the former than in the latter. The content of vitamin C was retained higher in the leaf than in the stem horned rampion. And the content of calcium among the detected minerals was outstanding in all of the samples collected, and potassium and magnesium was the next ones in its order. The main components of free sugars in both the wild and cultivated horned rampion were glucose and fructose, and their content was higher in the stem than in the leaf. Nucleotide and its related compounds were identified with 5 kinds of nucieotides such as CMP, UMP, IMP, AMP and hypoxanthine (Hx), and the content of Hx and AMP was the highest I the wild and cultivated samples, respectively. In the composition amino acid of the wild horned rampion, glutamic acid, aspartic acid and phenylalanine was outstandingly abundant; while, such amino acid as methinone and proline was small and besides cysteine couldn't be detected in the stem. Total amounts of composition amino acid in the leaf was 2118.0 and 1120.1mg% in the wild and cultivated sample, respectively. In the free amino acid of horned rampion, the total amount ranged from 8.5 to 50.1mg.%, which were lower level than that of composition amino acid. But the number of free amino acid was 29 kinds, which was bigger in its number than that of composition amino acid detected 17 kinds.

• 한국식품영양과학회지
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• 제20권1호
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• pp.89-93
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• 1991

For the investigation of major taste components in loquat(Eiobotrya japonica) flesh its conte-nts and compositions of free sugars organic aicds and free amino acids were analyzed Major free sugars of the fully ripened loquat were fructose glucose and sucrose and their contents were 3,71, 3.42 and 0.46%(w/w) respectively. The content of total sugar 13.7% was 2 times higher than that of the unripe fruit. The content of total organic acid was about 0.2% (w/w) and major organic acids were malic acid -89mg% formic acid -32mg% and oxalic acid -26%mg% Thirteen kinds of free amino acids from the fully ripened loquat were confirmed. Major free amino acids were aspartic acid valine glutamic acid serine alanine and histidine and their contents were in the range of 18-30mg%.

• 한국식품조리과학회지
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• 제27권6호
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• pp.755-762
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• 2011

This study was conducted to investigate the physicochemical characteristics and sensory qualities of saccharified cherry tomato gruel with different ratios of cherry tomato by rice mash. Saccharified cherry tomato gruel containing 0, 15, 30 and 45% cherry tomato puree was prepared and proximate compositions, sweetness, pH, acidity, color, texture, free sugar and sensory analysis of the samples were measured. With increasing cherry tomato puree content, proximate compositions, sweetness and acidity of cherry tomato gruel increased, and pH decreased significantly p<0.05). Saccharified cherry tomato gruel prepared with 15-45% cherry tomato puree displayed significantly lower viscosity. As the level of cherry tomato puree increased, L-value decreased, whereas the a-value and b value increased. Free sugar contents of fructose and glucose contents increased while maltose content decreased. Free sugar content of cherry tomato rice gruel was ranged of 1.44-2.12, 0.53-1.66 and 0.49-0.86 respectively. Cherry tomato rice gruel with 30% added cherry tomato puree was the most preferred for color, flavor, taste, mouth feeling, texture, overall acceptability preference. From these results, we found that adding 30% cherry tomato puree was the best to make gruel with high sensory quality.

• 동아시아식생활학회지
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• 제25권5호
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• pp.867-879
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• 2015

To confirm basic nutrient contents of Korean honey as a food material, we assessed New Zealand Manuka honey by measuring proximate components, vitamin C and minerals of 16 kinds of honey harvested in South Korea. The proximate composition of each honey sample was as follows: moisture content 18.45~29.84%, crude protein 0.10~0.95% (vs Manuka honey 0.23%), crude fat 0.02~0.60% (vs Manuka honey 0.34%), crude ash 0.01~.52% (vs Manuka honey 0.24%) and carbohydrate 67.90~80.94% (vs Manuka honey 79.39%), respectively. In the case of free sugars analyze by HPLC, fructose showed a content of 26.12~49.84% which was highest in acacia honey and lowest in sorbus honey. Content of glucose was 19.38~36.12% and lowest in chestnut honey, whereas sucrose, lactose, maltose were absent. Total sugar contents were 64.16% which was less than Manuka honey (70.23%) and vitamin C was not detected in all samples. Minerals were detected 15~25 kinds, including K, Ca, Mg, Zn, Fe, Cu, Mo and so on. Ca was high in order of linden > canola > codonopsis > hedysarum honey, and K was higher than in Manuka honey in order of chestnut > hedysarum > codonopsis > jujube honey. Especially, these results suggest that Korean honey have a better nutrient content profile than Manuka honey.

• Journal of Applied Biological Chemistry
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• 제50권2호
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• pp.63-69
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• 2007

Compositional components such as isoflavone, protein, oil, fatty acid, and free sugar in Korean vegetable soybeans were examined with four cultivars including Hwaeomputkong, Keunolkong, Mirang, and Danmi 2. In the isoflavone, Mirang cultivar showed the highest content ($967.1{\mu}g/g$), whereas Keunolkong was the lowest content ($535.9{\mu}g/g$). The malonylglucosides were the predominant isoflavone type followed by the glucoside, aglycone, and acetyl glucoside forms, respectively. In the protein content, Hwaeomputkong was the lowest (41.7%) and Danmi 2 was the highest (45.9%). The oil contents were 11.5 to 21.2% and Mirang cultivar was the lowest. The fatty acid compositions of the oil extracts exhibited that linoleic acid was the highest (33.6-42.5%), followed by oleic, palmitic, linolenic, and stearic acids. Whereas, oleic acid ($46.7{\pm}2.0%$) was more than linoleic acid ($33.6{\pm}1.3%$) in Mirang cultivar. In the free sugar contents, Hwaeomputkong cultivar showed the highest level and sucrose ($5.52{\pm}0.49%$) appeared to be most prevalent in vegetable soybeans.

• 한국작물학회지
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• 제47권1호
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• pp.42-47
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• 2002

The major free sugars of buckwheat plants were fructose, glucose, and maltose but their contents and compositions were influenced by the different wavelength of light. Free sugar contents of Clfa 39 (Fagopyrum tataricum) were higher than those of Yangjul-maemil (Fagopyrum esculentum) regardless of the light sources. As treated with red and blue light, the free sugar contents in the leaves of buckwheat plants were slightly increased, but their contents in the stems and flowers were lower than those of natural light condition. Under the natural light condition, maltose was detected in every tissues of buckwheat plants, but as treated with blue and red light, it was not detected in the flowers of buckwheat plants. Citric, malic and acetic acid were detected as major organic acids in buckwheat plants. Red and blue lights decreased the total organic acid contents in buckwheat plants as compared with natural light condition. It was considered that blue light are less active than red light for the accumulation of organic acids. Tataric acid was detected only in the leaves of buckwheat plants, however, as treated with red and blue light, it was not detected in the leaves of Clfa 39. Flowers of Yangjul-maemil contained a considerable amount of rutin and quercitrin. Only small amount of quercitrin was detected in leaves, but it was not detected in stems. On the other hand, Clfa 39 leaves contained a considerable amount of rutin, quercetin and small amount of quercitrin, but quercitrin and quercetin were detected only in the stems of Clfa 39. Red and blue lights significantly decreased the contents of rutin, quercitrin, and quercetin in buckwheat plants as comparing with natural light condition. Rutin content in the flowers of Clfa 39 was increased under the red and blue light conditions.